If you just got a brand new Instant Pot and are wondering why and how to do the much talked about WATER TEST, you’ve come to the right place! In this post for Instant Pot Water Test, I’ll walk you through easy step-by-step instructions for your Instant Pot DUO or Instant Pot ULTRA. I also have a helpful video, that will add clarity and get you started in no time! Continue Reading…
If you just got a new Instant Pot ULTRA, or are looking to buy one, you’ll find this information useful. In this post, and video, for Instant Pot Ultra Unboxing and Getting Started, you’ll watch me open the box, assemble it, and go over the different programs and settings. So, let’s get this party started!
Instant Pot ULTRA 10-in-1 Electric Pressure Cooker is the newest addition to the very popular Instant Pot brand. Like other models, the ULTRA comes in 3 sizes too 3 qt, 6 qt and 8 qt. I recently wrote a review for the Instant Pot ULTRA 6 qt. You can check it out here: Instant Pot ULTRA 6 Quart REVIEW Continue Reading…
At my house, we all love brownies! We can have them in any season, anytime of the day (ok, I ‘generally’ don’t allow them for breakfast), with vanilla or mint-chocolate chip ice-cream, drizzled with caramel or chocolate sauce, or, my favorite way, as-is. But there is one thing all four of us are particular about, they have to be FUDGY brownies! I’ve been making fudge brownies in the oven for over a decade now. But recently, after several delicious batches of Chocolate Lava cake in the Instant Pot, I decided to give Instant Pot brownies a shot. You guys, these Instant Pot Fudgy Brownies are the BEST brownies ever! They are moist, chewy, super fudgy, the texture is as if Chocolate Brownies and Molten Lava Cake had a baby 🙂
For the purpose of this experiment, I used our favorite brownie-mix from Trader Joe’s, and now, I am excited to try our zillion variation of brownies from scratch. Next on my list is my kids’ recipe for 4-ingredient Nutella Brownies! Can’t wait!
Hey Everyone, I recently got a new toy to play with- The Instant Pot ULTRA 6 Quart 10-in-1 Electric Pressure Cooker! It’s the latest-greatest uber-cool addition to the famous Instant Pot family. As if looks weren’t enough, this pressure cooker is loaded with easy and customizable functions too. So, I took the ULTRA for a short test-drive to see if it lived up to the hype. Based on that, here is my Instant Pot ULTRA 6 Quart Review. Continue Reading…
Kadai paneer is a delicious & elegant Indian dish made with Paneer (Indian cottage cheese), peppers & onions. Cooked in a tomato gravy and seasoned with an aromatic Indian spice blend, called Kadai Masala, this is a real crowd pleaser in most Indian restaurants and homes.
This is my take on a classic. Here I have recreated the magic using easily available ingredients and cooked it in 15 minutes, hence the name 15-Minute Kadai Paneer. This recipe is on repeat menu in my home. Our favorite way of eating this deliciousness it to roll this mix in a warmed whole-wheat tortilla and enjoy a quick and tasty Kadai Paneer Wrap.
One-Pot / One-Pan Recipe
15-Minute Kadai Paneer is one of the simplest recipes I make. The 5 minutes of prep and under 10 minutes of cooking time makes it ideal for weeknights. This easy to follow recipe comes together in ONE-PAN. A wide Skillet or Fry Pan is all you need to make it. You can even make this in your Instant Pot, using the SAUTE feature.
This recipe for 2-ingredient Plum Jam is like capturing the fresh flavors of summer in a jar! Plums and sugar is all you need to make this pot of deliciousness.
I cook down the sweet and tart plums with sugar, which helps them release their juices and natural sweetness. I cook it till it reaches a thick, spreadable jam-like consistency! This flavorful, sweet and slightly tart jam is one of my favorite things about summer!
Coconut rice is a delicious vegan and gluten-free side, that compliments a wide range of entrees. I prepare it by cooking rice in coconut milk, and season it lightly with salt. Coconut milk adds a creamy and naturally sweet flavor to the rice, which elevates everyday rice into an elegant and flavorful side dish. In this simple recipe for Instant Pot Coconut Rice, all I do is add all the ingredients to the pot and pressure cook the rice for 6 minutes. Continue Reading…
Beet Coconut Stir Fry or Beetroot Thoran is a quick and easy stir-fry of chopped beets with grated coconut. I lightly season it with salt, turmeric and coriander, and finish it with a squeeze of fresh lime juice. This light and refreshing dish does full justice in highlighting the sweet and earthy flavors of beets.
Beets, the Super Food
Beet, or beetroot, is a popular super food that is gaining visibility for a wide variety of health benefits. Based on my internet research, and to name a few, beets are rich in antioxidants, amino acids, and help in reducing blood pressure. Beet greens are rich in Vitamins A, K and C. They taste somewhat similar to kale and swiss chard. In the past few years, I’ve seen beets feature in many restaurants, as appetizers, side dishes, and even as part of entrées . I’ve been experimenting with beets in my recipes, and am loving the results. Although, I must confess that I have yet to fall in love with beetroot ice-cream 🙂
This recipe for Beet Coconut Stir Fry (Beetroot Thoran) is on repeat menu in my home. It’s inspired by one of my favorite south-Indian side dishes, Thoran.
Kesar Badam halwa, or Saffron Almond Pudding, is the undisputed “king” of Indian desserts. Made using just six simple ingredients, it is one of the most delicious and decadent desserts. I make it using almond flour , milk, butter or ghee (clarified butter), sugar, cardamom and saffron.
Naturally sweet and nutty almond flour, or almond meal, forms the foundation of this rich dessert. I add milk for a creamy and silky smooth texture. Saffron provides a beautiful floral aroma and vibrant yellow color to this halwa. I add a pinch of freshly crushed cardamom since that enhances and compliments the flavors of saffron.
Traditional Stove-Top Recipe
Up until I came up with this recipe, I had been making Almond Halwa following my mother-in-law’s super delicious recipe. I would start by soaking the almonds in warm water for 3-4 hours, peel off their skin, then puree them into a paste using about a quarter cup of milk. I would then saute the almond paste and sugar mix in ghee. Saffron soaked in warm milk would go in and I’d continue to saute till it reached a pudding like consistency. That process took anywhere from 30 -45 minutes depending on the quantity. During the entire process, I would have to stir almost continuously to prevent the almond paste and sugar from sticking at the bottom and burning. The result was always finger-licking good, but, it was a labor of love!
Tabbouleh is a Middle Eastern vegetarian salad made of finely chopped parsley and mint, with Bulgar wheat, chopped tomatoes, onion, cucumber, and seasoned with a simple lemon vinaigrette. In this Quinoa Tabbouleh Salad, I have replaced Bulgar wheat with cooked quinoa, which makes the Tabbouleh gluten-free, hearty and protein-rich.
This simple Mediterranean side takes very little time to make and compliments many grilled meats and vegetables.